Cook the noodles according to package directions or use the No Boil Oven Ready
Noodles.
Heat a large skillet over medium high heat; add the olive oil , onions & garlic.
Add the ground beef and saute until browned. Drain if needed.
Add the mushrooms, tomato sauce, tomato paste, canned tomatoes, salt, oregano &
water{* water can be reduced to 3/4 cup if using regular noodles}
Simmer for 15 minutes.

Prepare Cream Sauce:
Mix egg into the cottage cheese & parmesan cheese. For a creamier sauce place
ingredients in a blender on High until smooth.
Pour half the meat sauce into the bottom of a Pam sprayed 9x13 inch pan.
Layer in half the noodles.
Spread on the cottage cheese mixture{at this point fresh spinach leaves can be
added on top of the cream sauce} ; sprinkle on 1/2 the grated mozzarella cheese.
Layer on remaining noodles; top with remaining sauce.
Sprinkle on the last of the cheese.
Bake at 350° for 45 minutes.
Remove from oven & let rest for 10-15 minutes for easier slicing.
Serve with a side salad & if you have enough Points add on a slice of low Point
garlic toast.
12 servings @ 5 Points each